Baked Brie Pasta Sauce (Printable Version)

Silky pasta paired with melted brie and bursting cherry tomatoes in a creamy, herb-infused sauce.

# What You Need:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 9 oz brie cheese wheel, rind on, cut into large chunks
03 - 1 lb cherry tomatoes, halved
04 - 3 cloves garlic, thinly sliced
05 - 2 tbsp extra-virgin olive oil
06 - 1 tsp fresh thyme leaves (or ½ tsp dried)
07 - ½ tsp crushed red pepper flakes (optional)
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper

→ Garnish

10 - 10 fresh basil leaves, torn
11 - Freshly ground black pepper, to taste

# How To Make It:

01 - Set oven to 400°F to prepare for baking.
02 - In a large ovenproof baking dish, toss cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, kosher salt, and black pepper until evenly coated.
03 - Nestle chunks of brie into the center of the baking dish, partially surrounded by the tomatoes.
04 - Bake uncovered for 25 minutes until tomatoes are soft and bursting and brie is melted and creamy.
05 - While sauce bakes, cook fettuccine in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain pasta.
06 - Remove baking dish from oven. Stir to blend melted brie and tomatoes into a smooth sauce. Add hot pasta and toss to coat, incorporating reserved pasta water as needed for desired consistency.
07 - Scatter torn basil leaves on top and finish with freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It feels fancy but requires almost no effort, just toss everything in a dish and bake.
  • The brie melts into a sauce so creamy you won't believe there's no cream involved.
  • It's the kind of meal that makes weeknight cooking feel like a celebration.
02 -
  • Don't skip reserving pasta water, it has starch that makes the sauce cling instead of slide off.
  • Use a dish large enough for the tomatoes to spread out, crowding them will steam instead of roast.
  • The brie rind melts completely and adds flavor, cutting it off is extra work for no reason.
03 -
  • Buy brie at room temperature if you can, it melts faster and more evenly in the oven.
  • If your tomatoes aren't perfectly ripe, a pinch of sugar in the dish helps coax out sweetness.
  • Toss the pasta in the baking dish instead of a separate bowl, it picks up every bit of flavor stuck to the edges.
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